What is the principle state Act that controls the sale of food in 

your state?

Answer text

The Food Act 1984 (the Act), which controls the sale of food in Victoria, and is enforced principally
by local councils.

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Comment:

should answer what is the principle of the act.

They are as follows:-

 The food's microbiological safety.

 The elements that make up food, such as impurities, byproducts, additives, or other
chemicals.
 Important details about food, such as labelling and marketing.

Wayne

Question 2

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According to the dairy food standards Australia (FSANZ) what temperature must dairy products be

stored at and why?

Answer text

Milk or dairy products used to make cheese or cheese products must be processed – (a) in
accordance with sub clause 15(1); or (b) by being held at a temperature of no less than 62°C for a
period of no less than 15 seconds, and the cheese or cheese product stored at a temperature of no
less than 2°C for a period of 90 days from the date of processing; or (c) such that – (i) the curd is
heated to a temperature of no less than 48°C; and (ii) the cheese or cheese product has a moisture
content of less than 36%, after being stored at a temperature of no less than 10°C for a period of no
less than 6 months from the date of processing

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List 3 control measures that should be in place when using egg products:

Answer text

 .

1)Any food product manufactured using raw egg is disposed of if it has not been used within 24
hours.2)Products containing egg are stored below 5oC at all times or if this is not practical (i.e.
during food preparation),use alternative control methods such as recording information detailing
the length of time the product has been out of temperature control to demonstrate compliance with
the 2 hour/4 hour rule. 3)Sauces and dressings containing raw eggs should have a pH of 4.8 or less.
The acid present in vinegar or lemon juice will lower the pH which inhibits or slows the growth of
bacteria present but it will not KILL bacteria.

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Question 4
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What is the main biological hazard involved with egg products?

Answer text

Salmonella is the main biological hazard involved with egg products that concerns human
health.Whenever washing his or her hands a food handler must use the hand washing facilities
provided,thoroughly clean his or her hands using soap or other effective means, and warm running
water; and thoroughly dry his or her hands on a single use towel or in another way that is not likely
to transfer pathogenic microorganisms to the hands.

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What laws are involved with ‘Doggy Bags’ in restaurants? What steps can be taken to minimise risks
associated with this practice?

Answer text

If you are going to take home leftovers, food safety and health experts warn against the potential
risks associated with doggy-bagged meals. Lukewarm food acts as an ideal habitat for the rapid
growth of bacteria, which can then lead to food poisoning. To reduce this risk, consumers need to
make sure they refrigerate the food within two hours.Beyond this, customers are also advised to:

 Throw away any leftovers that have been out of the fridge longer than 2 hours

 Reheat food at a temperature of at least 75°C

  Follow key food safety tips for preparing, storing, and eating leftover food.

Although some restaurants may be reluctant to provide take-away boxes, consumers in Australia are
legally permitted to doggy-bag their own meals if they're willing to run the risk of food poisoning.

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Can dogs or other animals be taken on to food premises by customers ? Give an example of
a department / legislative body that would cover this?

Answer text

Food handling areas With the exception of fish and shellfish, no animals are allowed where food is
handled by staff (i.e. kitchen, storage and serving areas) Indoor dining areas/Assistance animals Only
assistance animals (i.e. Guide Dogs, or other genuine assistance animals referred to in section 9 of
the Disability Discrimination Act 1992) are allowed in areas used by customers, including indoor
dining areas.

 Outdoor dining area You can have a dog in an outdoor dining area only if: The business owner gives
permission, and The dog is on a leash and under the adequate control of a competent person,
andThe dog is not fed whilst at the food premises, andThe dog is kept on the ground (not to be
placed on a lap or chair etc.), andThe dog does not pass through any indoor areas to access the
outdoor dining area. NOTE: Outdoor dining areas are substantially open and may have a roof. Where
there are permanent or temporary blinds drawn, or walls to enclose the area, this is then classified
as an indoor dining area where only assistance animals are allowed

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Question text

Consider the following if a power failure occurs in your food premises

a) Can food be re-frozen? If so, under what conditions?

b) Can hot food be re-heated? If so, under what conditions?

Answer text

Frozen Food and Power Outages: When to Save It and When to Throw It Out. A full freezer will hold
a safe temperature for approximately 48 hours (24 hours if it is half full and the door remains
closed). Food may be safely refrozen if it still contains ice crystals or is at 40°F or below, however, its
quality may suffer 

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missed to answer question B.

B> The total mass of all cooked and chilled potentially hazardous food that is to be warmed must
now be heated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees
Fahrenheit until served, according to the State Sanitary Code.

Wayne

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What does HACCP stand for? What does it mean?

Answer text
Hazard analysis and critical control points, or HACCP), is a systematic preventive approach to food
safety from biological, chemical, physical hazards and more recently radiological hazards in
production processes that can cause the finished product to be unsafe and designs measures to
reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than
attempting to inspect finished products for the effects of those hazards. The HACCP system can be
used at all stages of a food chain, from food production and preparation processes including
packaging, distribution, etc.

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What are the 7 Principles of HACCP?

Answer text

1. 1.Conduct a hazard analysis

Plan to determine the food safety hazards and identify the preventive measures the plan can apply
to control these hazards. A food safety hazard is any biological, chemical, or physical property that
may cause a food to be unsafe for human consumption.

2. 2.Identify critical control points

A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which
control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or
reduced to an acceptable level.

3. 3.Establish critical limits for each critical control point

A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard
must be controlled at a critical control point to prevent, eliminate, or reduce that hazard to an
acceptable level.

4. 4. Establish critical control point monitoring requirements

Monitoring activities are necessary to ensure that the process is under control at each critical control
point. In the United States, the FSIS requires that each monitoring procedure and its frequency be
listed in the HACCP plan.
 5. 5.Establish corrective actions

These are actions to be taken when monitoring indicates a deviation from an established critical
limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a
critical limit is not met. Corrective actions are intended to ensure that no product is injurious to
health or otherwise adulterated as a result if the deviation enters commerce.

6. 6.Establish procedures for ensuring the HACCP system is working as intended

Validation ensures that the plants do what they were designed to do; that is, they are successful in
ensuring the production of a safe product. Plants will be required to validate their own HACCP plans.
FSIS will not approve HACCP plans in advance, but will review them for conformance with the final
rule.

Verification ensures the HACCP plan is adequate, that is, working as intended. Verification
procedures may include such activities as review of HACCP plans, CCP records, critical limits and
microbial sampling and analysis. FSIS is requiring that the HACCP plan include verification tasks to be
performed by plant personnel. Verification tasks would also be performed by FSIS inspectors. Both
FSIS and industry will undertake microbial testing as one of several verification activities.

Verification also includes 'validation' – the process of finding evidence for the accuracy of the HACCP
system (e.g. scientific evidence for critical limitations).

7. 7.Establish record keeping procedures

The HACCP regulation requires that all plants maintain certain documents, including its hazard
analysis and written HACCP plan, and records documenting the monitoring of critical control points,
critical limits, verification activities, and the handling of processing deviations. Implementation
involves monitoring, verifying, and validating of the daily work that is compliant with regulatory
requirements in all stages all the time. The differences among those three types of work are given by
Saskatchewan Agriculture and Food.

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What are the objectives of the Food Standards Australia New Zealand Act 1991?

Answer text
The Food Standards Australia New Zealand Act 1991

The main objectives of this Act are to: protect public health and safety. provide enough information
about food to help consumers make informed choices and to prevent fraud and deception. prevent
misleading and deceptive conduct.

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How should meats be thawed? What methods have the highest risk of

microbiological contamination?

Answer text

The least amount of bacterial growth occurred when beef was thawed in the refrigerator while
bacterial growth occurred more rapidly in beef thawed at room temperature or in a standing water
bath. After six hours, beef thawed in a standing water bath had the greatest bacterial count, 1.5 x
104 bacteria per gram of beef.

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A) What temperatures should hot and cold food be stored at when on display?

B) What other precaution could you have in order to guarantee food safety and quality?

Answer text

A)If you leave food too long the bacteria will grow. For information on
alternative temperature control systems contact your local Environmental Health Officer. It is good
practice to always store, display and transport your food either chilled 5°C or colder or hot 60°C or
hotter.

B)keep raw foods and ready-to-eat foods separate to avoid cross-contamination.use separate, clean
utensils and cutting boards for raw foods and ready-to-eat foods, or wash and sanitise utensils and
cutting boards between uses.

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Give an example of Critical Control Points relating to:

A) Salad greens

B) Chocolate chips

Answer text

B) Chocolate chips

 Receiving – visual inspection , use of chemical-free materials, building maintenance

 Splitting – Magnetic separator, sanitised equipment, personal hygiene

 Fermentation– visual inspection, regular maintenance of fermentation tanks

 Drying – visual inspection, observation of time and temperature

  Roasting – correct time and temperature to kill pathogens

 Grinding – visual inspection, sanitisation of equipment

 Conching – visual inspection, proper maintenance of equipment

 Tempering – visual inspection, sanitised equipment

 Moulding – ensure moulds are clean

 Packing – metal detection, food grade inks, appropriate packaging materials, correct
labelling

Examples of Critical Control Points are during the roasting and wrapping processes. The cocoa beans
need to be roasted at temperatures between 105?C and 120?C and to specific times to eliminate
pathogens. The chocolate bars or eggs also need to be wrapped in aseptic conditions. Metal
detection is also a critical control point

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What does the term ‘high risk’ customer group mean?

Answer text

High-risk groups are groups of people who are particularly susceptible to food poisoning.

They are more likely to contract food poisoning, suffer with more serious symptoms or
complications — or to die as a result of the infection. High-risk groups include: pregnant women.
young children.

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Give 4 examples of ‘high risk’ customers

Answer text

 .Adults age 65 and older.

 .Children younger than 5 years.

 .People whose immune systems are weakened due to illness or medical treatment.

 .Pregnant women.

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Define the following:

A) Contaminant

B) Potentially hazardous food

C) Contamination

Answer text

A)Contamination is the presence of a constituent, impurity, or some other undesirable element that
spoils, corrupts, infects, makes unfit, or makes inferior a material, physical body, natural
environment, workplace, etc.
B) Potentially hazardous food (PHF) means any food which consists in whole or in part of milk or
milk products, eggs, meat, poultry, rice ,fish, shellfish, edible crustacean, raw-seed sprouts, heat-
treated vegetables and vegetable products and other ingredients in a form capable of supporting
rapid and progressive growth

C) Contamination is the presence of a constituent, impurity, or some other undesirable element that
spoils, corrupts, infects, makes unfit, or makes inferior a material, physical body, natural
environment, workplace, etc.

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List 4 hazardous foods as per current legislation:

Answer text

 .Raw and cooked meat, or foods containing meat such as casseroles, curries and lasagne.

 .Dairy products such as milk, custard and dairy‐based desserts.

 .Seafood (excluding live seafood)

 .Processed or cut fruits and vegetables, such as salads.

 cooked rice and pasta.

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List 4 practices that should be followed when preparing foods to prevent contamination?

Answer text

To safely prepare food, you should follow these tips: keep raw foods and ready-to-

eat foods separate to avoid cross-contamination. use separate, clean utensils and cutting
boards for raw foods and ready-to-eat foods, or wash and sanitise utensils and cutting boards
between uses.

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Give a detailed description of the 2h / 4h rule (include the temperature range) ? What is the 2 - 4
hour rule also known as?

Answer text

The 2 hour/4 hour rule uses time to keep food safe when it is in the temperature danger zone of 5ºC
to 60ºC. The total time includes all the time the food has been at room temperature, for example
during delivery, display, preparation and transportation. .Hot food must be kept at 60ºC or hotter.

Comments

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should fully explain the 2h/4h rule.

Ans> You could safely store freshly potentially hazardous foods, such as cooked meat and foods
containing meat, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked
or processed foods containing eggs, at temperatures in the danger zone, or between 5° C and 60° C,
for up to two hours or four hours, according to the 2 Hour/4 Hour Rule.

The total duration takes into account every moment the meal was at room temperature, such as
during preparation, delivery, and transit.

EXAMPLE:

At 12 o'clock, a newly made sandwich is placed in a non-refrigerated display case:

You can keep the sandwich out of the fridge for up to 2 hours (until 2 pm), then refrigerate and take
out again later in the day, say at 4 pm (after this time, the sandwich should not be put back in the
fridge for future usage). After 6 o'clock (4 hours total out of temperature control), discard it.

Wayne

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Does freezing meat/ fish / poultry products kill the bacteria? Explain your answer :

Answer text

Freezing is an excellent method of preserving animal products. Follow these basic guidelines to make
freezing simple and effective:

 Choose only fresh, high-quality foods for freezing. Freezing does not improve quality.

 Animal products are extremely perishable, so hold them in the refrigerator until actual
preparation for freezing begins. Work quickly so that foods remain chilled during
preparation for freezing.

 Freezing does not kill spoilage organisms in food; it simply stops their multiplication.
Organisms will continue to grow and multiply after the frozen food has thawed. Therefore,
the number of bacteria in and on foods must be held at a minimum before freezing. For this
reason, keep food and everything that touches it — hands, equipment and work surfaces —
scrupulously clean.

 After handling raw meat, fish or poultry, wash hands, cutting surfaces and utensils with hot,
soapy water. Laundry bleach can be used as a disinfectant for dishes, cutting surfaces and
utensils. Follow package directions.
  Protect all foods to be frozen by wrapping or packaging carefully in moisture-vapor-proof
containers or wrap.

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Discuss what conditions,standards that could factors influence the risks of contamination of meat:

Answer text

According to the Food and Drug Administration (FDA), these factors are the food served coming
from unsafe sources, poor personal hygiene, inadequate cooking, improper holding temperatures, or
utilization of contaminated equipment.

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Consider the following situation: Your restaurant has a hot food self-service display that you use for
wet dishes (casseroles and similar foods), hot lunches and evening meals. When food is placed in the
self-service display unit, it is hot (above 60ºC). However, the unit is set to hold the food at a
temperature of 45ºC to prevent the food from drying out.
a) Discuss the steps you could take to eliminate conditions for the development of
microbiological contaminants.

b) Discuss what procedures you could implement that would ensure the safety of the food and
include the type of documentation that would be required to be filled out?

Answer text

A) Control the temperature in the self service display in the then place in the self service display unit

b) The food Act 1984

The Australian New Zealand Food Standards Code 

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should answer the question A and B in details.

A)

 Use proper technique for hand-washing.

 People who are ill avoid going to work.
 Exclude all animals, domestic and wild.
 Take care of your water because it can cause contamination and spread.
 Using the right cleaning and sanitising supplies, disinfect all surfaces and equipment.
 Control the manure.
 Don the appropriate attire.

B) There are four procedures involved in keeping the food safely. They are as follows:-

 Clean. Wash your hands, food, counters, and cooking equipment frequently. Hands should
be washed for at least 20 seconds in warm, soapy water.
 Separated: Keep raw foods to yourself/away and keep them apart.
 Prepare food; it must become and remain hot.
 Chill. Right away place food in the refrigerator.

Documentation are as follows:-

 A corporation can better manage its processes and pass audits with the use of documents.
The demand for documenting a company's systems increases with size.
 Registers and Forms: A form is a document created to gather factual data obtained through
a procedure or activity. A form becomes a register once it has been completed.
 Standard Operating Procedures (SOP) or work instructions: SOPs are predetermined,
sequential actions with clear beginning and ending points.
 Procedure: This document often outlines routine activities that call for a variety of actions—
from the simple to the complex—and may involve a number of parties in order to be
completed.

Wayne
Question 23

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Consider the following situation:

You run a café and want to serve quiches made by another food business. You want to ensure that
the quiches are safe when they are received.

a) Discuss way’s you could eliminate conditions for the development of

microbiological contaminants.

b) Discuss what procedures you could implement that would ensure the safety of the food:

Answer text

a) if you want to eliminate Abd avoid bacteria problems should always follow proper storage
temperature, expirations date and good hygiene in storage.

b) store in cool and dry place or fridge with the right temperature between 0-5 degree Celsius:  

pest control

cleaning programmers 

waste management

Maintenance

personal hygiene

environmental hygiene

correct handling, storage and transport 

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Question 24

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What financial consequences may a business face for failing to observe food safety policies and
procedures?

Answer text

Establishments employer and employee who are found guilty failing to observe food safety
regulations may face the following consequence ; litigation, fines, loss of business.   

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Besides financial costs, what other consequences may be incurred by failing to observe food safety
procedures?

Answer text
Failure to comply with food safety laws not only resukts in the financial losses, but also effects the
pretige caused by contaminated food, leading to food poisoning when customers use it.    

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Consider your choice of equipment and materials relating to the following duties.

For each, describe how, what you used why and you chose that specific equipment & material:

A) Cleaning counter-tops

B) Sanitizing food preparation equipment, drinking and eating utensils

C) Control of pests in the food processing area

D) Storage areas

E) Food bin areas

Answer text

a) Usually clean the surface countertop every time using it with a solution that us allowed to used in
the kitchen it prevent bacteria from growing. 

b) Use dishwashing liquid to lean grease and leftovers. Avoid moistening utensils and bacteria.

c) Always clean the surrounding to avoid nesting for animals such as files, mosquitoes, rats, etc. 

d) the storage area us always clean, cool, away from direct sunlight 

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What is a food safety programme? Why should every kitchen have one?

Answer text

A food safety program is a written plan that shows what a business does to ensure that the food it
selts is safe for people to eat. It is an important tool to help businesses handle, process or sell
potentially hazardous foods. This is necessary to maintain safe food handling practices and protect
public health. 

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If you noticed chipped, broken or cracked eating, drinking or food handling utensils how would

you dispose of it and who would you need to report it to.

Explain in detail. How would you hygienically store and use your kitchen utensils for service? Explain
why this is important.

Answer text

If you want to throw away something you have to go through the agreement of your manager or
chef. we then sort waste to keep it clean for environmental and the workplace. 

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Comment:

You should explain how would you dispose the broken utensil, and How would you hygienically store
and use your kitchen utensils for service? Explain why this is important.

Ans> *

 Every day, or more frequently if necessary, remove food waste from the kitchen.
 Plan a regular waste pickup. The majority of food establishments want trash pickup at least
twice each week.
 Garbage cans shouldn't be allowed to overflow. Place garbage that is overflowing in other
containers.
 Garbage cans should be cleaned and hosed down frequently.
 For garbage cans, always utilise a rubbish liner. This is a great approach to make sure the
trash can is kept as sanitary as possible and that dangerous bacteria don't have a chance to
develop on the interior of the unit itself.
 All trash cans should have their lids securely fastened when in use.
 To dispose of hazardous things like broken glass, use designated containers.
 If you are unsure of how to get rid of hazardous materials, consult your manager or
supervisor.
 Never move ice or food using rubbish containers.
 Refrigerate food leftovers in warm areas to stop bacteria from rapidly multiplying to unsafe
levels, but always use a different refrigerator from one containing food for human
consumption.
 Last but not least, always wash your hands after handling trash and trash cans.

*Use an antibacterial detergent and hot water to wash your cooking equipment. Use boiling water
or bleach and water solution to sanitise kitchen items and equipment. To keep the germs at bay,
keep your instruments in a frequently cleaned plastic or metal box.

* A comprehensive food safety plan includes more than just rules for proper waste disposal. At every
stage of the food production process, from delivery to service, best practises and monitoring
methods for food safety are essential. Your food safety plan should include information on your
personnel training programmes as well as the precise guidelines for handling food safely and
disposing of food waste.

Wayne

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Question text

What information must be included in a food safety programme?

Answer text

Identify all potential food safety hazards that may be reasonably expected to occur in the food
business operation. Identify solutions for controlling these hazards. Including daily records that
demonstrate regular measurements and observation for each of the controls.  

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What tests could you do to guarantee your customers that food is safe? Where would

you record the results?

Answer text

Always clean the restaurant or workplace from lobby to kitchen, prepare the food properly, keep
required temperature abd expiration date. Do not use expired food sell for customer. the result is
your customers are satisfied, they had no food poisonings problems.  

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What tests could you do? such as bacterial swabs, bacterial counts, chemical tests etc.

Ans> Environmental swabbing is the microbiological examination of surfaces, tools, and utensils
used in food preparation to determine the presence of microorganisms. It is employed to determine
the efficacy of a food business' cleaning and sanitation practises (known as cleaning verification)

Wayne
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What are your legal requirements in regards to the reporting of health and illnesses whilst working
with food and beverages according to FSANZ 3.2.2?

Answer text

The standard sets out of specific requirements for food businesses and food handler that if complied
with, will ensure food does not become unsafe or unsuitable. this standard specific process control
requirements to be satisfied at each step of food handling. Some requirements relate to the receipt,
storage, processing display, packaging, recallof food.   

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Describe 2 ways to calibrate a food temperature probe? Explain how would you identify faults in the
temperature probe. Where would record your calibration results?
Answer text

Step 1: Boil water and pour into a suitable container 

Step 2: Place your thermometer into the container

Step 3 : Wait for 2 minutes 

Step4 : Check That the temperature is not correct, adjust your thermometer to the correct
temperature Whilst it's still in the water, if cannot manually adjust your thermometer, arrange for
professional replacement.  

Cold Calibration

Step 1: Mix 50% crushed ice and 50% water in a container. 

Step 2: Wait for 5 minutes so that the heat distributes evenly

Step 3: Place your thermometer into the container. 

Step 4 : Wait for further minute

Step 5: Check that the temperature is -1 c to 1 c 

Step 6:  if the temperature isn't correct, adjust your thermometer to the correct temperature whilst
it's still in the water, If you can't manually adjust your thermometer, arrange for professional re-
calibration or replacement.  

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Describe how to use a temperature probe? Where would you record your temperatures?

Answer text

Insert the stem of a probe thermometer into the thickest part of the food or in the Centre of the
food if the food is even in thickness. If the food is liquid stir it make sure the heat has been evenly
distributed before inserting thermometer in order to get an accurate 

temperature reading. Wait at least 15 seconds for the reading to steady and them record reading. 
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Describe how to clean a temperature probe?

Answer text

Probe thermometer must be cleaned and sanitized by using alcohol swabs or sanitizing  solution
after each use. Sanitizing the probe thermometer will help you avoid cross- contamination.  

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What is your local government’s food inspection regime?

Answer text

The food Act 1984, which controls the sale of food in Victoria, and is enforced principally by local
councils. 

Reporting of activities under the Act 

A register of convictions under Act. 

The Australia New Zealand food standards code which is part of Victorian law. 

The Victorian special food agencies Primesafe and Dairy food safety Victoria. 

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Question 36

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What should you do before and after having checked the temperature of your refrigerated items for
storage;

Answer text

Before

Your fridge temperature should be at 5c or below. The freezer temperature should be below -15c.
Use thermometer to check the temperature in your fridge. Divide which items to freezer and which
items only need to cool properly to preserve them. 

After 

We use the first in first out method to use the old items first and the news ones later. We need to
clean the refrigerator periodically to ensure it is not dirty.  

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Question 37

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Question text

Describe the following hazards as they relate to food contamination

Physical Hazards

Chemical Hazards

Biological
Hazards

Answer text

Physical Hazards: e.g. Stones, hair, glass

Chemical Hazards: e.g. Fertilizers, pesticides, cleaning chemicals, pest controls, chemicals. 

Biological Hazards: e.g. Bacteria, virus, yeast, mold. 

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Should describe these hazards in details.

Ans>

Physical Physical risks are either naturally existing things (like bones in fish) or foreign substances
Hazards that have been mistakenly added to food products (like metal pieces in ground meat). At
any point during the production process, a physical risk contaminates a food product.

Chemical Chemical risks include pollutants (macro environment, agricultural, and process, such as
Hazards acrylamide), pesticides, biocides, and food additives. They also include water, items that
come into touch with food, cleaning products, and pest control compounds.

Creatures or compounds made by organisms that endanger human health are referred to
Biological
as biological hazards. They are a major cause of outbreaks of food borne illness, hence
Hazards
they are a serious problem in the food processing industry. Contact the CVO/Food Safety
Knowledge Centre for details about the programme.

Wayne

Question 38
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What are the correct conditions for dry storage. Please explain why these temperatures are
important

Answer text

Keep dry storage areas clean with good ventilation to control humidity and prevent the growth of
mould, bacteria. Store dry foods at 50f for maximum.  

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Question 39

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What monitoring documents would you use in your food safety program? List 4 and explain what
they are and what information would you include?

Answer text

An independent auditor can audit your program.

The local council and EHO are responsible for administering the licensing and registration of food
businesses. We do this food safety program under their supervision.

An internal auditor can audit your program:

To find mistakes in their operation and correct them.

You will also have reports from an EHO they visit:

EHOs will check that businesses have a food safety program and that they are in fact following that
food safety program. 

You can conduct your own internal review process where you check that every things is working. 

To ensure that things do not happen during the operation.    

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What monitoring documents would you use in your food safety program? List 4 and explain.

Ans> They are as follows:-

1) Temperature maintenance: Here temperature is monitored and documented to assure that

it has been cooked at desired temperature.

2) Pest control dates and record: This pest control helps to maintain the kitchen area and
prevent from pests. The dates are recorded and monitored as it is required to have a pest
control at proper interval.
3) Expiry items in stock and items going to be expired: For example FIFO these helps to
document the expiry items and to dispose them asap. Help to keep the stock fresh and safe.
4) Hygiene and cleaning records: kitchen area and stores need to be cleaned regularly and its
record has to be documented and regularly it should be done to keep the working area and
food safe.

Wayne

Question 40

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Where would you store Meat, fish and fruit explain why?

Answer text
store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juice drip onto other
foods and cause cross-contamination. When thawing meat in the refrigerator meat should be placed
on a plate in a container to prevent juices contamination from other foods.

Fruits and vegetables should be stored in refrigerator boxes and do not wash them until we use
them because they cause food spoilage quickly.  

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Question 41

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Answer the following:

a) Define what a single use item is and give three examples and how to use them.

b) How would you store single use items to avoid damage and contamination including
time, temperature and environmental conditions?

Answer text

a) single use items are products and packaging that we throw out after only one use. 

Gloves: Only use for one type of food such as meat,  vegetables and seafood, whenever change task,
we need to throw away old gloves

Towel:

Face mask

b) Store utensils in a cool place and easily clean it. For example, disposal chopsticks will not open the
cover until the customer does it. Limit the use of paper straws to protect the environment instead of
using plastic straws. All utensils must be on shelves and 2cm above the ground to ensure they are
always clean.